This stuffing in a Bundt pan is going to be the center of attraction on your holiday table. How to make it? Very simple and easy.
Switch over your casserole dish to this stuffing in a Bundt pan. This classic recipe that is made pretty using a Bundt pan.
Stuffing is easy to make. With only basic recipes that you can easily find in your cupboard and fridge, plus if you have day old bread then it is perfect. Voila’ ingredients are complete.
Typically, I just bake the Thanksgiving stuffing in my casserole dish, that is the easy way. But in this recipe, I used my Bundt pan and my muffin pan.
To be honest, I have never tried making a Turkey with stuffing inside. I always cook both separately. And YES, that’s extra work for me 😊 but I like it this way, I guess to each his own.
The last time I made this, everyone thought I served a cake beside a Turkey. But No, that’s my stuffing made pretty and yummy. See, this is what I’m talking about this Stuffing in a Bundt pan, It going to be the center of attraction on your dinner table.
How much more If I’ve added my stuffing muffins beside it. Well, too bad, we ate it. We can’t help ourselves the flavor is so tasty and its filling too. YUM!!!
Let’s start with the bread.
Any bread will do. But I’m just a fan of French bread because I find it easy to use. I buy French bread the day before I plan to make the stuffing, then using a serrated knife I cut it into ½ inch cubes and spreading it into a cookie sheet. Leaving it in the kitchen counter overnight to dry. But if you are in a hurry and can’t wait for the bread to become stale or dry, just cut it into cubes and spread it into a cookie sheet then put it inside the oven, 250 degrees for ½ to 1 hour until the bread is totally dry or toasted. Buying bread cubes is the easiest and hassle free.
Bacon (regular) Turkey Bacon or Sausage
You can either use any of this meat whatever you prefer. But in this recipe, I am using regular bacon.
Celery & Onions
These two can be chop ahead of time, this is what I normally do. I chop these the night before and store it in an airtight container. Why airtight container? So that your whole fridge doesn’t smell onions.
Sage & Parsley
Sometimes it’s hard to find sage, I would rather buy it week before. It happened to me last time. I went to 3 different grocery stores and there’s nothing, then I remembered that I have a plenty of frozen sage leaves. You can use dried herbs as substitute for the fresh ones. But remember dried herbs have a much more concentrated flavor than the fresh one.
Spray your bundt pan generously with Non-stick cooking spray. Cool before flipping. If your stuffing does not come out right away, lay a dish towel on your countertop and gently bang the edges of your pan. This can help loosen up the stuffing from the sides of the pan.
How to Make a Stuffing in a Bundt Pan
Ingredients
- 1 loaf day old french bread 1 bag of stuffing bread cubes
- 6 slices bacon 4 if using a thick slice
- 4 stalks celery
- 1 large yellow onion
- 1/4 cup parsley (fresh) - minced 4 tablespoon if using dry
- 1/8 cup sage (fresh) - minced 2 tablespoon if using dry
- 4 eggs beaten
- 2 1/2 cups Chicken broth or Vegetable broth
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- Non stick cooking spray
Instructions
- Preheat oven to 250 degrees F (121 degrees C) If you have a fresh breadSkip this process if you are using a stuffing bread.Preheat your oven to 400 degress F (205 degrees C) right away.
- Using a serrated knife, cut your bread into 1/2 inch cube and spread it into a your baking sheet (use 2 baking sheet). Bake it for 30 minutes and stir then add another 30 minutes to one hour until your bread is firm. Take it out from the oven.
- Increase your temperature to 400 degrees F (205 degrees C)
- In a large skillet, cook your bacon until until its crisp or golden in color (medium heat). Take it out from the skillet.
- Using the bacon grease, saute onions and celery until its translucent. Add parsley, sage, salt and pepper then mix for 2 minutes. Remove from heat.
- Chop the bacon (1/2 inch) then add to the skillet.
- Combine broth and beaten eggs is a small bowl.
- In a large bowl, add your bread, sauteed onion and celery mixture, broth and eggs mixture.Stir it gently until combined. Add more broth if your mixture is dry.
- Generously grease your bundt pan with Non stick cooking spray.
- Pour your mixture in the bundt pan and pressing it down to pack the pan.
- Bake uncorvered for 35 to 40 minutes.Let it cool for 25 minutes. Then run a flexible spatula to loosen the edges. Flip your bundt pan into your serving platter.
Notes
AFFILIATE DISCLOSURE :This post may include Amazon links, as an Amazon associate, we earn commissions from qualifying purchases at no additional cost to you.
Enjoy your Meal and Thank you for Stopping By 🙂
